Charcoal-grilled dorado with lemon balsamic marinade
Dorado provides complete protein, iodine, and omega-3 fats, while lemon, parsley, and balsamic vinegar add bright flavor without sugar or breading. Quick grilling over charcoal keeps the fish juicy.
For the marinade, slice the onion (160 g) into rings and gently crush it with salt, black pepper (2 g), and Italian herbs (3 g) so it releases some juice.
Place parsley (30 g), lightly crushed by hand, inside the cleaned dorado (2000 g). Mix olive oil (30 g), balsamic vinegar (15 g), and lemon juice from lemon (40 g).
Put the fish in a wide dish, spread the onion over it, and pour on the lemon-oil mixture. Marinate for about 2 hours in the refrigerator.
Before grilling, remove the parsley and onion from inside the fish so the herbs do not burn over the coals. Grill the dorado on a grate for about 4 minutes per side, turning often and keeping the fish 15-20 cm above the coals.
Serve the fish hot, optionally drizzling it with a little olive oil on the plate.
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